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Feb 21, 2012 09:11 AM

Kosher Pop-up Restaurant

Got this in my e-mail:

Manna Catering will host its third pop-up this Thursday at the Foundry in Long Island City under the supervision of Chai Kosher. The menu boasts an array of contemporary Israeli food paired with Israeli wines. For more information visit

BESIDES ANY HASHGACHA COMMENTS...anyone interested? The website has pictures and info from a previous event.

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  1. Has anyone ever gone?

    More info from their website:

    Third Pop-Up Restaurant
    Thursday February 23, 2012 7PM

    We are delighted to present our third Pop-Up Restaurant at The Foundry in Long Island City

    For a taste of the first pop-up click HERE
    An Evening of Contemporary Israeli Food

    Amuse Bouche
    Seven Mezze Salads
    Sudanese Ful
    Shakshuka with Zaatar
    Roasted Lamb with Rosemary, Garlic, and Pomegranate Mujadarra
    Grilled Cod with Saffron and Preserved Lemon Toasted Israeli Couscous
    Kataifi with Pistachios and Rosewater Marinated Figs, and Silan

    $100 per person exclusive of tax and tip

    For Reservations: manna @

    1. Not a hashgacha comment, but a question. Where is the Chai-Kosher based? Is it a NYC agency; I don't think I've ever heard of them here.

      3 Replies
        1. re: DeisCane

          does anyone think it would be interesting to go to a pop-up kosher restaurant? It would be possible to "pop-up" kosher in so many interesting restaurants and places that we dont usually get to experience. Obviously this is not on the level of a chef ludo type situation, but I think it would be interesting to try...

          as far as the kosher cert, even though I tried to keep it out, I am surprised that the hashgacha is based out of fla. Never heard of them. not so comforting when the hashgacha is 1000 miles away...

          1. re: KosherChef

            The hashgacha seems to be the regular certification of the caterer and also a couple locations in Brooklyn. I don't know how/why they certify these NY places, but given their relationship, certifying this pop-up restaurant makes sense. As always, if you have a question about a hashgacha your best bet is to ask your rabbi.

      1. I have to be elsewhere that night. Drat.

        I hope they do it again because I'd love to be able to go.

          1. This is a really interesting idea. How does it work? Do they kasher the kitchen on site or do they have kitchens "on wheels?" Are these events well attended? Do they bring their own serving staff or do they use the staff at the venue?

            10 Replies
            1. re: mamaleh

              It's being run by a caterer, I imagine they're used to serving people at an off-site location...

              1. re: avitrek

                I'm pretty sure that I've been invited to a simcha ( or maybe it was a fundraiser) at this venue. That would make sense. I mean, if a caterer was kashering a kitchen for a an event, and booked the space the evening before or after to run a pop-up.

                I hope more caterers try this model.

                1. re: AdinaA

                  While the idea might be interesting for caterers to make extended use of a kitchen they kashered for an affair, the patron of the affair who pays for the kashering would be greatly wronged it the caterer made additional use of the kitchen kashered on the patron's dime. In actuality it is stealing from the patron.

                  Yes, I am an attorney, but I was a kosher caterer many years ago. If we were doing two affairs in one day or weekend at a non-kosher venue, we would ask the patrons if they would be willing to split the cost of kashering the kitchen, we didn't get to pocket a second fee for work done once.

                  1. re: bagelman01

                    Rubbish. The patron has paid for kashering the kitchen. It is now kosher. What difference does it make to the patron when it goes back to treif? In your legal practice, if a client pays for you to travel to some city for a case, and you take the opportunity to explore that city or even to drum up some business while you're there, is that stealing? Are you somehow obligated to refund part of your air fare? That's ridiculous.

                    Charging a second kashering fee from a second client is a different matter. That would be like traveling to visit two clients and charging each of them your full travel expenses, which would be dishonest unless it was disclosed to both of them and they agreed. But that's not what we're talking about here. No second kashering fee is being charged by anyone; instead, you are making use of the already-kosher kitchen, just as you would be making use of the fact that you are in another city.

                    1. re: zsero

                      The patron has paid for the kashering of the kitchen for a specific one time use. In fact I remember when our supervising Vaad would make us lasher on sucessive days at an off-site location because they could not guaranty what might go on when the foirst affair was over. It's not like when the mashgiach holds the keys for the caterer's home base kitchen. The off-site venue is not going to turn over the only keys to the caterer's mashgiach.

                      It does make a huge difference to the patron who paid for the kashering if the caterer gets to profit from an additional event. This is the legal principle of unjust enrichment. The caterer is not entitled to extra profit because of my expenses for my affair. For example, the caterer cannot cook extra food in this kitchen kashered for my affair to take to a second affair. The caterer is only entitled to the profit on my affair from the kitchen I paid to kashert.

                      1. re: bagelman01

                        You are utterly wrong. There is no unjust enrichment here. The patron who paid for the kashering has got the benefit he paid for. It is NONE OF HIS BUSINESS what else you do with the kitchen. Any "unjust enrichment" claim he would bring, to either a court or a beis din, would be laughed out and he would be hit with sanctions for making such a frivolous motion. It is not the client's kitchen, and he is not entitled to any share of the caterer's profit; the caterer is neither his employee nor his agent, and he has no proprietary interest in the kitchen just because he paid to kasher it.

                        Of course it might be in the caterer's interest to offer the client a discount on the kashering fee, in order to secure his future business, but that's entirely a business decision, not an ethical let alone a legal one.

                        1. re: zsero

                          We certainly disagree, and I can see jurisdictions where this would't be considered a frivolous motion.

                          My legal observations have absolutely nothing to do with a bet din. I am an attorney, not a expert in canon law.

                          1. re: bagelman01

                            Name a jurisdiction in any common-law country in which such an action wouldn't be laughed out of court.

                            As far as beis din is concerned, there is actually a principle in halacha that if you get a windfall as a result of someone else's expense you ought to kick them back a percentage. It falls not under strict justice but under the commandment to "do that which is right and proper" (ועשית הישר והטוב). So for instance if you traveled somewhere on your employer's behalf, and while there you did some business on your own account and made a profit, you should kick him back something. But this is a very different concept from what you're talking about.

                    2. re: bagelman01

                      Maybe they did. I was just guessing.

                      Bagelman, I would be interested in your opinion, since you are far more likely to know than I am, of whether it can be economic to kasher a kitchen on a Thursday night in a catering venue in Queens for a one-night pop-up restaurant? Or does the caterer do it for the publicity?

                      Most of the non-kosher pop-ups that I hear about last for a stipulated number of weeks. Not just one night.

                      1. re: AdinaA

                        Can it be economic to kasher a kitchen for a one noght pop up in Queens?
                        The answer is maybe. We don't know the costs the caterer will incur. If Kashering costs the equivalent of $5 pp and the food and labor cost is $50pp and the caterer charges $100pp it could make economic sense.
                        The marketing value is a differnt calculation. This is like having a large paid for tasting event that may generate lots of business. It also exposes to the public that this caterer can work well at off-site locations. In fact the venue might even be forgiving the rental in order to stimulate kosher affair business. Jews get married on Sundays, Most Catholics don't, so if I own the hall and have an opportunity to book 30 kosher Sunday affairs per year, I might gamble on letting a kosher caterer showcase my venue without a rental charge.

                        As far as most kosher popups lasting weeks, not one night.....not just kosher, but popups in general, BUT that is because the operator is generally equipping and fitting out a space, not just kashering an existing caterering hall that has a commercail kitchen, tables, chairs, decor, etc.